食品科学 ›› 2012, Vol. 33 ›› Issue (1): 170-173.

• 生物工程 • 上一篇    下一篇

浓香型白酒主要发酵产物生成与微生物类群的动态变化

余有贵1,罗 俊2,熊 翔2,杨志龙2,肖庚成2   

  1. 1.邵阳学院生物与化学工程系 2.湖南湘窖酒业有限公司
  • 收稿日期:2011-10-01 修回日期:2012-01-07 出版日期:2012-01-15 发布日期:2012-01-12
  • 通讯作者: 余有贵 E-mail:yufly225@yahoo.com.cn
  • 基金资助:

    湖南省科技计划项目

Dynamic Variation of Main Products and Microflora during the Fermentation of Luzhou-flavor Liquor

YU You-Gui You-GuiYU   

  • Received:2011-10-01 Revised:2012-01-07 Online:2012-01-15 Published:2012-01-12
  • Contact: YU You-Gui You-GuiYU E-mail:yufly225@yahoo.com.cn

摘要: 为了探索浓香型白酒发酵过程中物质变化趋势,采用气相色谱分析和常规分析的方法,跟踪测定不同层次粮糟在不同发酵时间的主要代谢产物含量。研究表明:糟醅中乙醇、总酸、总酯含量与微量香味成分随着发酵时间的延长呈现一定的规律性;下层糟醅中的产物相应高于上层糟醅中产物;微生物类群数量的相对变化幅度为:酵母菌>细菌>霉菌;上层糟醅的霉菌、酵母菌与细菌的数量分别略高于其下层糟醅的霉菌、酵母菌与细菌数量。本研究初步揭示了浓香型白酒的发酵机理。

关键词: 浓香型白酒, 固态发酵, 糟醅, 代谢产物, 微生物区系, 动态分析

Abstract: Main fermentation products in fermented grains were determined by GC and conventional analysis methods at different depth and time points in order to explore the fermentation process of Luzhou-flavor liquor. The results showed that ethanol, total acids, total esters and aroma components in fermented grains changed regularly in the whole process of fermentation. The main fermentation products in the lower fermented grains were higher than the counterparts in the upper fermented grains.The relative variation ranges in the numbers of different species of microbes decreased in the following order: yeast > bacteria >fungi. The numbers of mold, yeast and bacteria in the upper fermented grains were slightly higher than those in the lower fermented grains. This study preliminarily reveals the fermentation mechanism of Luzhou-flavor liquor.

Key words: Luzhou-flavor liquor, solid-state fermentation, fermented grains, metabolites, microflora, dynamic analyses

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